Grilled Asparagus Salad

Grilled Asparagus Salad

YIELD: 24, 4 oz. servings

6 lbs. asparagus, tough ends removed
3/4 cup olive oil, divided
1 Tbsp. kosher salt 1 1/2 tsps. coarsely ground black pepper
1/2 cup lemon juice
1/4 cup Dijon mustard
1 1/2 cups red onion, thinly sliced
1 1/2 qts. California ripe olives, whole, pitted
3/4 cup Parmesan cheese, grated

  1. In a

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish